Cream Sauce

Cooked in a pan on the grill, the fish and the sauce acquire a nice smokey flavor. For this recipe you will need a charcoal grill with a tight-fitting lid and soaked wood chips (e.g. Mesquite). Read more »

I really like pork loin, mostly because it's fairly lean, I can get a lovely cut of meat inexpensively at Costco and a little slice will satisfy me quite well (I'm not a huge meat eater--give me pasta, soup or salad any day. Or forget that and just give me dessert--even better).A $14.00 pork loin will serve all six of us for two meals easily which works out to just over a dollar a serving--not to

St.Patricks's Day is around the corner, and most of the lucky ones are going to enjoy a 3-day weekend in the US! St.Paddy, as he's lovingly called, is supposed to have been responsible for a lot of miracles, and of course, spreading of Christianity in Ireland (though he was born in Britain). March 17th is celebrated worldwide by Irish people and non-Irish too (mainly in Australia, North America, and Ireland) as an annual Feast Day to celebrate the essence of the bishop St. Patrick. Celebrations, including food, are themed around all things Irish, which means anything that is green or orange, and contains a lot of booze!! Curious if you are on how alcohol came to be so much a part of this day's celebrations, here's an ancient legend to read. Chocolate always tops my list of dessert ideas, b

1-1/2 pounds sea scallops 2 tablespoons plus 2 teaspoons all-purpose flour, divided 1 teaspoon vegetable oil 1 teaspoon margarine 1 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon ground cumin 3/4 cup 1% low-fat milk 2 tablespoons chopped fresh cilantro Fresh cilantro sprigs Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops. Heat oil in a [...]

My favourite cuisine after Indian is definitely Italian. I love the use of cheese, herbs and spices that their dishes contain. And raviolis are my personal favourites on any italian menu. As a cook, I always try to combine flavors that I think go well with each other, irrespective of their origin, and that's how most of the fusion dishes are created. So when my husband asked me to make Ravioli for dinner, I tried to combine the traditional Italian ingredients with a touch of Indianism to the sauce, creating this Ravioli stuffed with Pesto sauce and ricotta cheese topped with a sauce made from saffron, cream and tomatoes!Ingredients1 packet of ravioli sheets1/2 cup ricotta cheese1/4th cup Pesto sauce (or see recipe below)1/2 cup blanched spinach - chopped (you cna use mushrooms or any other veggies for stuffing)1/2 cup tomatoes - cut2 tbsp butter1 tbsp egg wash or cornflour mixed with water - to seal the raviolis2 tsp saffron4 tbsp parmesan cheese1 cup whipping cream1/4 cup plain whole

1/2 cup white wine 2 tablespoons sherry wine vinegar 1/2 cup lobster stock (recipe below) 4 tablespoons minced shallots 2 cups heavy cream 1 pound Florida lobster meat, fresh or frozen 1-1/2 avocados, peeled, and diced 8 plum tomatoes, peeled and diced Salt and pepper to taste 3 quarts water 1 tablespoon salt 1-1/2 pounds fresh lemon fettuccine pasta Parsley leaves, chopped as garnish Lobster and white [...]

1/2 cup white wine 2 tablespoons sherry wine vinegar 1/2 cup lobster stock (recipe below) 4 tablespoons minced shallots 2 cups heavy cream 1 pound Florida lobster meat, fresh or frozen 1-1/2 avocados, peeled, and diced 8 plum tomatoes, peeled and diced Salt and pepper to taste 3 quarts water 1 tablespoon salt 1-1/2 pounds fresh lemon fettuccine pasta Parsley leaves, chopped as garnish Lobster and white [...]

A simple, straight-forward recipe.INGREDIENTS:Serves 4* 1 large yellow onion* 200 g fresh mushrooms* 300 g ground meat* 1 tablespoon butter* 3 cloves garlic, pressed* 2 teaspoons chinese soy* 3 - 4 dl (300 - 400 ml) cream* cayenne pepper* saltMETHOD:1. Chop the onion and slice the mushrooms thinly.2. Melt butter in a large skillet, fry and crumble the ground meat.3. Add onion and mushroom.4. Lower the heat, simmer for 5 - 7 minutes, and give it a stir now and then.5. Add garlic, and season to taste with cayenne pepper.6. Stir in cream and soy.7. Simmer, stirring constantly, for about 5 minutes.8. Taste with salt.Let´s have a Pasta Sauce Potlock Party!There will be a large bowl with cooked tagliatelli, grated parmesan and salad on the table. I serve my sauce. You bring yours. I am thrilled! What will it be? A ragout or a sauce?

My husband finally got me an oven as an encouragement and to let me explore more way of cooking. I haven't had the time to bake cakes yet. With my son's enrichment classes starting this coming Saturday, I foresee even less time to cook. One thing for sure, I won't be able to cook on Saturdays now.Anyway, this was the very first dish I made using the oven. I didn't want to be disappointed and so I cheated for this dish. Haha ... Have to make it a little easier for a first timer. *wink*Ingredients:2 cup Cooked Rice1/2 Bell Peppers, diced coarsely4 Prawn, shelled and blanched1 small Squid, cleaned, blanched and sliced into rings1 cup ready-made Cream Sauce of your choice1 cup shredded Mozzarella CheeseHow to do it:Place rice in a baking dish.Spread 1/2 cup of cream sauce and 1/3 cheese over the rice.Place prawns, squid and bell pepper over the rice.Spread the remaining 1/2 cup of cream sauce over it.Sprinkle the remain cheese over and cover it.Bake in preheated oven to 200C for 20 m

Here is another recipe for using some of that excessive garden basil   Ingredients: 12 ounces angel hair pasta (fresh) 1 cup frozen baby peas 1 12 oz. can evaporated skim milk 1 tablespoon flour 1 clove garlic - minced (I used 2 for 1/2 a recipe) 4 tablespoons fresh basil - snipped 2 ounces prosciutto - chopped 1/4 cup shredded fresh Parmesan cheese 2 tablespoons shredded fresh Parmesan cheese freshly ground black pepper 1/4 cup tomato - chopped Directions: Cook pasta according to pkg. directions. Meanwhile, stir together milk and flour. Saute prosciutto and garlic in a non-stick pan. Add milk mixture and snipped basil. Cook and stir over medium heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup Parmesan cheese. Stir till chee

A simple, straight-forward recipe.INGREDIENTS:Serves 4* 1 large yellow onion* 200 g fresh mushrooms* 300 g ground meat* 1 tablespoon butter* 3 cloves garlic, pressed* 2 teaspoons chinese soy* 3 - 4 dl (300 - 400 ml) cream* cayenne pepper* saltMETHOD:1. Chop the onion and slice the mushrooms thinly.2. Melt butter in a large skillet, fry and crumble the ground meat.3. Add onion and mushroom.4. Lower the heat, simmer for 5 - 7 minutes, and give it a stir now and then.5. Add garlic, and season to taste with cayenne pepper.6. Stir in cream and soy.7. Simmer, stirring constantly, for about 5 minutes.8. Taste with salt.Let´s have a Pasta Sauce Potlock Party!There will be a large bowl with cooked tagliatelli, grated parmesan and salad on the table. I serve my sauce. You bring yours. I am thrilled! What will it be? A ragout or a sauce?http://minareceptsamlingar.blogspot.com/feeds/posts/default?alt=rss

I love this sauce.I had it a few years ago for the first time and loved it. I made it tonight and it was very good.And fairly easy to prepare. I was rushed with 3 kids ,baths and a Boy Scout Meeting and I made it without any problems. And.....the kids ate it.No wimpers or rolling of the eyes.In fact when the sauce was simmering my 9 year old walked into the kitchen and asked if we were having Spaghettios!!!!!! for dinner. I don't think it smelled like spaghettios but he ate it,which is another yay for me.I served a spinach and raspberry salad with this. Let's just say that I had much spinach left over.But not one raspberry! Great weeknight meal.PENNE WITH VODKA CREAM SAUCE1 tb butter1 tb olive oil1 onion, chopped28 oz can Italian plum tomatoes1 c heavy cream1/4 c vodka1/4 ts dried crushed red pepper1 lb penne pasta1/4 c ParmesanDrain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add

On my menu I had chicken enchiladas but last night I decided at the last minute to serve the chicken over rice and I made a caesar salad to go along with it.When my nine year old turned up his nose upon hearing we were having enchiladas I decided that he would be more willing to eat the chicken over rice. Glad I did because it was very good.I love this recipe.It is a crockpot recipe so it cooks all day,which frees me to get other things done.I usually shred the chicken and use it as an enchilada filling, adding sour cream,salsa ,guacamole, cilantro and cheese on top of the tortilla.Very rich cream sauce. A very easy,quick meal.CHICKEN IN CREAM SAUCE4 boneless chicken breasts1 (15 ounce) can corn, drained1 (15 ounce) can black beans, rinsed and drained1 1/2 cups salsa8 ounces neufchatel cheese, cubed2 garlic cloves, minced1 teaspoons cuminsalt and pepper, to taste Add all ingredients to crock pot, except Neufchatel cheese.Cook on low for 8 hours or on high for 4 hours.Stir in cheese cut